Creamy Enchilada Skillet
Serves 410 mins prep20 mins cook
A delicious creamy enchilada skillet made with crispy chicken, peppers, and various toppings, perfect for a quick and satisfying meal.
0 servings
What you need
Instructions
1: Pat dry and season 4 bone-in chicken thighs with salt/pepper. 2: Heat 1 tablespoon olive oil over medium heat in a skillet and sear skin side down for 4 minutes until skin is crisp and brown. 3: Flip, then cook for 4 minutes on the other side. Remove from pan and set on a plate. 4: Drain the excess oil from the pan. Add 1 jar of salsa, 1/2 cup broth, 1/4 cup canned coconut milk (or dairy free creamer), and 1/2 cup sliced peppers to the pan. 5: Mix together and bring to a simmer. 6: Add the chicken back to the pan, cook for another 8-10 minutes or until chicken is cooked through (optional to cover for a couple minutes). 7: Top with avocado, limes, scallions, and optional cheese (omit for paleo). 8: If you want a thinner sauce, add a little broth.View original recipe